Quick Mini Chicken Sheet Pan Tostadas for Family Fun
A vibrant and versatile dish perfect for busy weeknights, featuring tender chicken, crispy tostada shells, and colorful toppings.
Equipment
- Mixing Bowl
- Sheet Pan
- Oven
Ingredients
Main Ingredients
- 1 pound Boneless Skinless Chicken Breast Cut into bite-sized pieces.
- 8 mini Tostada Shells Crunchy base for toppings.
- 2 tablespoons Olive Oil To coat the chicken.
Seasoning Blend
- 1 tablespoon Chili Powder
- 1 teaspoon Cumin
- 1 teaspoon Garlic Powder
- 1 teaspoon Salt
- 1 teaspoon Pepper
Toppings
- 1 cup Shredded Lettuce For topping.
- 1 cup Diced Tomatoes Fresh for topping.
- 1 cup Shredded Cheese Cheddar or Monterey Jack.
- ½ cup Sour Cream For drizzling.
- ¼ cup Chopped Fresh Cilantro For garnish.
Instructions
- Preheat your oven to 400°F (200°C).
- Cut chicken into bite-sized pieces.
- In a large mixing bowl, combine chicken with olive oil.
- Add seasoning blend to the chicken and mix well.
- Spread seasoned chicken on a sheet pan in a single layer.
- Bake for 15-20 minutes until chicken is cooked through.
- Prepare toppings while chicken is baking.
- Remove chicken from oven and let cool slightly.
- Warm tostada shells in the oven for 5 minutes.
- Assemble tostadas with chicken, toppings, cheese, sour cream, and cilantro.
- Serve immediately and enjoy!
Notes
Store leftovers in an airtight container for up to three days.